Leek and Asparagus Quiche provides a delicious option for your next family brunch. With a pre-made shell, quiche is simple to make!
I have so many memories wrapped up in quiche. I used it eat the most delicious vegetarian quiche at the quaintest French restaurant in town. I would savor the delicious coffee and goggle down my quiche. Times have changed and I now need gluten-free quiche.
Thankfully, I’ve found a great local bakery that serves amazing gluten-free quiche. But when I am not up for traveling across the city for quiche, I can make my own. I figured it out.
It was not that hard! If you are looking for a good crust, check out this gluten free pie crust by What the Fork Food Blog!
Of course, you can make your own crust. BUT if you have a great pre-made gluten-free pie crust…even better!
If you are wanting to make the gluten-free pie crust by hand, be sure to check out this easy to make mashed potato pie crust that MI Gluten Free Gal posted about.
I am guessing that there probably won’t be any leftovers, but if there is a slice left…it does reheat well! But I am pretty sure the entire quiche will be gone before brunch is officially over!
Let’s get to this recipe!
- Place pie shell on a lipped baking sheet. Preheat oven to 350 degrees F.
- In a skillet over medium heat, warm the oil and gently saute the leeks and asparagus.
- In the bottom of the pie shell, gently place leeks and asparagus.
- Whisk together the eggs, milk and sour cream. Pour into crust.
- Gently place cheese on top of quiche mixture.
- Bake for approximately 45 minutes or until a knife comes out clean from your quiche when inserted. Let sit for 5 minutes. (This helps to absorb any moisture.)
Did you make this recipe?Be sure to snap a picture and post it to Instagram with the hashtag #VegetarianMamma! I love seeing our recipes being recreated!
Let’s talk! Leave me a comment below telling me if you have tried to make quiche at home? How did it go? What do you love to add in?